Walnut sourdoughI've made walnut sourdough before, both with and without the long covered baker. After my weird (though tasty) sourdough last week, I felt like I needed to go back to the original recipe and not mess with the timing so much.
|Walnut sourdough, cooked in a long, covered baker|
I used the usual Josey Baker recipe, but added walnuts (maybe 1 cup). I deliberately kept the dough a little drier than it has been. I think I've been putting > 1 cup of water in there, but I used a scant cup this time. The toasted walnuts also might have absorbed some water. This dough was much easier to handle than it has been lately.
|Walnuts ready for toasting|
The conveniently pre-chopped walnut pieces came from Trader Joe's. Previously I'd chopped whole walnuts from Berkeley Bowl, but the TJ pre-chopped nuts are much more convenient, and they tasted just as good to me (after toasting, at least). I just tossed a bunch onto a cookie sheet, put the sheet in the oven, and turned the oven to 350.
I mixed in the walnut pieces (maybe 3/4 cup?) during what would normally be the first mini-knead. The dough was easy to handle, so I sort of picked it up and mashed it around to distribute the nuts.
|After the last mini-knead|
The rest of the mini-kneads were the usual Josey Baker process of picking up the edge and stretching it gently, turning the bowl a tiny bit, repeat 10 times or so.
A couple of hours after the last mini-knead, the dough had risen quite a bit and was ready to shape.
|Ready to shape|
I really need to take a shaping class, but here's what I did this time. I put it out onto a well-floured board. After making sure the dough wouldn't stick (using a dough blade to scrape it up, putting flour underneath, and turning it over a couple of times) I patted it into a rectangle. I folded the rectangle into thirds and let it rest. After a few minutes, I folded the dough in half again and rolled it a little bit. I then put it into the gheed baker.
|The shaped dough in the long, ghee-brushed baker|
2.5 hours later, it looked ready to go into the oven.
Rats! I forgot to slash it! No matter, it didn't seem to mind.
I didn't notice when the oven reached 450, and the color from the walnuts made it difficult to tell how brown the crust was. About 30 minutes after the bread went into the cold oven, I took off the top of the baker. I took it out of the oven about 10 minutes later.
|Partial remains of the loaf|
We had to take it to a friend's house (40 minutes away by car) while it was still hot, making the car smell heavenly. We couldn't resist tearing off some to eat. When the loaf was merely warm, we put it into a lunch bag for ease of carrying.
|Greasy paper bag, thanks to the walnuts|
The bread worked well cut thick and used to hold thin turkey burgers. The next day it was great as a base for tuna sandwiches. And, of course, it was great alone.
- Midnight or so Friday: refreshed the starter
- 9 am Saturday: mixed the dough and toasted walnuts
- 9:40: mixed in the walnut pieces
- 10:15, 10:30, 10:50: mini-kneads
- 1:45: started shaping
- 2:05: put it into the ghee-brushed baker
- 4:35: put it into the oven; turned the oven on to 450
- 5:05: took the top of the pan off
- 5:15: took the loaf out of the oven
- The water I added to the starter was 88 degrees, by probe or by laser (pronounced LAY-zerrrrr). (The recipe called for 80 degrees.)
- The kitchen was 73 degrees when I started, 75 by the time the dough started resting at 9:10, and 79 by 2.
Peanut butter ice cream
Peanut butter ice cream is easy and quick to make, following the recipe in The Perfect Scoop. I had a request to make peanut butter chocolate, so I mixed chocolate chunks into most of the batch. I love PBJ ice cream, so I made a bit of that, too. Sadly, I had no Bonne Maman, so I settled for another brand of raspberry preserves. Both the PBC and the PBJ were very good, especially the first day before the ice cream hardened.
Sorry, no pictures.